Method for extracting tea saponin by utilizing microbes

A technology of tea saponin and microorganisms, which is applied in the field of microbial extraction of tea saponin, can solve the problems of high safety production requirements, high ethanol price, high toxicity, etc., and achieve the goals of improving economic value and economic benefits, low extraction cost, and promoting dissolution Effect

Inactive Publication Date: 2013-04-03
TEA RES INST ANHUI ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, methanol solvent is not only flammable and explosive, has a low boiling point, but also has high toxicity and high safety production requirements; ethanol is also flammable and explosive, and its extraction process is relatively complicated, the investment is large, and the price of ethanol is relatively high. substance has a bad smell
This limits the development and application of tea saponin to a great extent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024]Put 100g of corn flour sold in the supermarket into a 500ml triangular conical flask, add 2.6 times of water, and then add compound enzymes (100,000 U / g glucoamylase 200mg, 80,000 U / g acid protease 12.5mg, 8000U / g cellulase 125mg , 30,000 U / g pectinase 16.7mg.) and 0.2g dry yeast (activated), cover the mouth of the bottle gently with plastic wrap, culture at 30°C ± 2°C, and shake intermittently. Weigh and record the C02 lost weight every day. The weight loss basically stopped after 89 hours. Add 100g of cake flour to the mash, shake well, and continue culturing at 30°C±2°C with intermittent shaking. After 46 hours, the weight loss basically stopped, the reaction ended, and 437.35 g of the culture solution was obtained. Take 100 g of the culture solution, centrifuge (4000 rpm, 5 minutes), get the supernatant, wash the meal with 50 ml of water and centrifuge, repeat once. Combine the unclear solution and make it to a volume of 150ml. With 75% tea saponin as the standar...

Embodiment 2

[0026] Put 100g of corn flour sold in the supermarket into a 500ml triangular conical flask, add 2.6 times of water, and then add compound enzymes (100,000 U / g glucoamylase 200mg, 80,000 U / g acid protease 12.5mg, 8000U / g cellulase 125mg , 30,000 U / g pectinase 16.7mg.) and 0.2g dry yeast (activated), cover the mouth of the bottle gently with plastic wrap, culture at 30°C ± 2°C, and shake intermittently. Weigh and record CO every day 2 lose weight. After culturing for 30 hours, the power was cut off for 10 hours, the culture temperature dropped to 7°C, and the culture temperature was readjusted to 30°C±2°C. After the culture time was extended to 110 hours, the weight loss basically stopped. Add 100g of cake flour to the mash, shake well, and continue culturing at 30°C±2°C with intermittent shaking. After 48 hours, the weight loss basically stopped, and the reaction ended. All the culture liquid was centrifuged (4000 rpm, 5 minutes), and the supernatant was dried at 55° C. to ...

Embodiment 3

[0028] Put 100g of corn flour sold in the supermarket into a 500ml triangular conical flask, add 2.6 times of water, and then add compound enzymes (100,000 U / g glucoamylase 200mg, 80,000 U / g acid protease 12.5mg, 8000U / g cellulase 125mg , 30,000 U / g pectinase 16.7mg.) and 0.2g dry yeast (activated), cover the mouth of the bottle gently with plastic wrap, culture at 30°C ± 2°C, and shake intermittently. Weigh and record CO every day 2 lose weight. After culturing for 30 hours, the power was cut off for 10 hours, the culture temperature dropped to 7°C, and the culture temperature was readjusted to 30°C±2°C. After the culture time was extended to 110 hours, the weight loss basically stopped. Add 150g of cake flour to the mash, shake well, and continue culturing at 30°C±2°C with intermittent shaking. After 48 hours, the weight loss basically stopped, and the reaction ended. All the culture liquid was centrifuged (4000 rpm, 5 minutes), and the supernatant was dried at 55° C. to ...

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Abstract

The invention relates to a method for extracting tea saponin by utilizing microbes. The method comprises the steps of firstly using an added exogenous high starch substance, mixing with complex enzyme and alcohol yeast for fermentation, leading starch in the exogenous high starch substance to be fully utilized by the alcohol yeast to produce alcohol, forming mash, then soaking a certain amount ofwell smashed oil tea cake powder in the well fermented mash, uniformly mixing, culturing for a plurality of days, carrying out solid-liquid separation, further carrying out concentration and drying on supernatant fluid of liquid obtained after separation and finally obtaining a final product of the tea saponin. The method can fully utilize original polysaccharides in the oil tea cake, use the alcohol yeast for fermentation, produce a certain alcohol degree, effectively promote the dissolution of the tea saponin, lead the extraction rate of the tea saponin to be above 80%, further consume a large amount of soluble sugar, lead the content of the tea saponin in a crude extract to be as high as above 60%, and lead the safety of the extracted tea saponin to be high; and the separated cake after extracting the tea saponin is a high-quality feed, thereby improving the economic value and the economic benefits of the cake and having simple process and low extraction cost.

Description

technical field [0001] The invention relates to a method for extracting tea saponin by microorganisms, belonging to the field of deep processing of agricultural and forest by-products. Background technique [0002] Tea saponin is a pentacyclic triterpenoid saponin, which is a complex structure mixture formed by saponin (ie ligand), sugar body and organic acid. A total of 7 saponins were isolated from tea saponin. Tea saponin was first isolated from tea tree seeds by Japanese scholar Shinjiro Aoyama in 1931. The purified tea saponin is milky white or light yellow solid amorphous powder, hygroscopic, bitter and pungent, and has the property of irritating nasal mucosa. It has good activity in emulsifying, dispersing, wetting, foaming, foam stabilizing, decontamination, etc. It is a natural surfactant. Tea saponin not only has surface activity, but also has biological activity. It has remarkable effects in many aspects such as antibacterial and bactericidal, anti-osmotic and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07J63/00C07H15/256C07H1/08C12P7/06A23K1/14C12R1/865
CPCY02E50/17Y02E50/10
Inventor 王文杰陈长庚黄建琴张必桦吴新荣徐奕鼎罗仲兴方吴兴王烨军
Owner TEA RES INST ANHUI ACAD OF AGRI SCI
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